Get ready to embark on a culinary adventure with a unique twist on a classic Italian dish! Pasta e fagioli, a beloved comfort food, is about to get an exciting makeover.
In the heart of Italy, a publishing house embarked on a remarkable journey to celebrate regional cooking. Newton Compton's series of books, spanning over two decades, explored the diverse culinary traditions of Italy's 20 regions. From epic tomes like La Cucina Napoletana to specially curated guides, these books offer a glimpse into the rich tapestry of Italian cuisine.
But here's where it gets fascinating: amidst the vast array of regional specialties, there are common threads that unite Italian cooking. Take pasta e fagioli, a dish that varies yet remains consistent across regions. It's a canvas for creativity, inviting cooks to add their unique touches while staying true to its essence.
Enter Cesare Battisti, the visionary chef behind Ratanà in Milan. He believes in preserving tradition while daring to innovate. And his take on pasta e fagioli is a perfect example. It follows a familiar recipe but adds a Thai twist with coconut cream, spring onion, and chilli, creating a fusion of flavors that's both unexpected and delightful.
When we tried this dish, we were blown away by the creamy coconut, which added a luxurious touch without overpowering the freshness. Battisti recommends a good kick of chilli, but as he says, "you decide." The same goes for the lemon, an "ingrediente inaspettato" that adds a bright, zesty twist.
So, are you ready to give it a go? Battisti encourages us to "provare, provate" - to try and experience these dishes for ourselves. And who knows, maybe you'll start a lively discussion about the perfect balance of tradition and innovation in the kitchen!
Pasta e Fagioli with a Thai Twist
Serves 4
Ingredients:
- 200g dried borlotti beans, soaked overnight
- 5 tbsp olive oil
- 3 spring onions (white and green parts)
- 1 stick celery, diced
- 1 small carrot, peeled and diced
- 1 fresh red chilli
- 2 sprigs rosemary
- 2-3 tbsp coconut cream
- 200g tagliatelle
- Juice of 1 lemon (optional)
Instructions:
- Drain and rinse the soaked beans. In a pan, heat olive oil and add the white parts of spring onions, celery, carrot, half the chilli, and rosemary. Cook until veggies soften.
- Add soaked beans, 1.5L water, and salt. Boil, then simmer for an hour until beans are tender.
- Blend half the soup, return to the pan with coconut cream and salt. Heat and add broken tagliatelle. Simmer, stirring, until pasta is cooked.
- Serve with sliced spring onion greens, extra chilli, and a squeeze of lemon if desired.
